Process of making animal food.



P. ALTBNFE'LD.

PROCESS OF MAKING ANIMAL FOOD. APPLICATION FILED MAR. 5, 1913.

1 1 24 ,83 1 Patented Jan. 12, 1915.

WITNESSES. IN VE/V TOR ATTORNEY 35 v follow.

'. ran STATEs Parana carton PAUL ALTENFELD, 01E NEW YORK, N. .Y;

rnocnss or MAKING Annual; noon.

Specification of Letters Patent.

Patented Jan. 12, 1915.

Application filed March 5, 1913. Serial No. 752,035.

To all whom it may concern:

. Be it known that 1, PAUL ALTENFELD, a citizen of the United States, residing at New York, in the county of New York and State of New York, have invented certain new and useful Improvements in Processes of Making Animal Food, of which the following is a full, clear, and exact descr1ption, such as will enable others skilled in the art to which it appertains to make .and use the same.

This invention relates to a process for producing food, and with respect to its more specific features, to a process for'producing a food especially suitable for horses, cattle and the like.

One of the objects of the invention is the provision of a practical process by means of which nutritious substances, such as different grains, liquids, etc., may be treated and compounded so as to produce a product adapted for animal food.

Another object of the invention is the provision of an eflicient and simpleprocess for the production of an animal food which may be preserved at ordinary temperatures.

Other objects will be in part obvious and in part pointed out hereinafter.

The invention accordingly consists in the several steps and the relation and order of one or more of such steps with relation to each of the others thereof, which will be exemplified in the hereinafter disclosed process, and the scope of the application of which will be indicated in the claims that In the accompanying drawing is illustrated one of the various possible embodiments of an apparatus by means of which the herein-described process may be performed.

In the present process a quantity ofdifferent grains, such, for instance, as oats, wheat, rye, barley and malt, are separately ground and then mixed with water and a yeast so as to produce a dough. The dough having been formed, it is permitted to fer- -ment about four hours. .After said fermentation, ground corn and oil-meal and.

also-a quantity of molasses are added to the fermented mass and thoroughly mixed therewith to produce what may be termed a second or modifieddough of medium hardness, and then this second or modified dough is allowed to ferment for a period of about twenty minutes. The oil-meal above re- '.350 F. is satisfactory and efficient.

ferred to is preferably that produced by grinding flaxseed or linseed. .The second fermentation referred to having been effected, thedough mass is divided into small pieces or particles and the particles then dried, preferably byheating the same for a period of about twenty-five "minutes at a temperature sufiiciently high tov sterilizeanimals and may be dispensed either loose Said product will not get.

or in packages. moist nor musty when exposed to the ordinary temperature and may be preserved for .a long tlme.

It is richer in nutritive value than thefoods heretofore in use; it is predigested so that it will be easily assimilated; and as it is sterilized, it will be free from bacteria and other elements which cause colic and other ailments.

While the process above described may be carried out without the aid-.of any particu lar form of apparatus, said process lends itself readily tov the use of automatic machinery for performing some, or all, of the steps thereof, and, by way of illustration,

in the drawing is represented a section of a five-story building disclosing the different floors and the relation of apparatus which may be used to perform the different operations.

The numeral 1 indicates a vertical shaft in which operates a freight elevator, by means of which the materials may be lifted to the top floor 2 of the building.

The numerals 3 represent grinding mills,

of such construction as to efficiently grind such grains as corn, wheat, oats, barley, etc, it being understood that there will be a separate grinding mill for each character of grain employed. Also on the floor 2 are tanks 4 and 5, one to supply water and the other to supply molasses, said tankshaving discharge spouts 6 and 7, respectively, provided with out-ofi or valves 8 and 9, disposed above a dough mixer 10,0f such suitable construction and size as to efficiently permit efficient fermentation of the mixture.

The dough mixer is located upon the fourth floor 11, and a series of bins 12 are also located upon said fourth floor, into which bins the grains from the grinding mills may be conducted by means of chutes 13, it being understood that there is a separate bin for each character of grain. The desired ground grains are taken from, the bins 12 and placed in the mixer 1-0, water and yeast are added to the grains in-said mixer, and, by the operation of the mixer, the mass is converted into a dough. The mixing having been completed, the mass is allowed to ferment in the mixer for a comparatively long time, about four hours being sufficient, and after the fermentation has been completed, ground corn and oilmeal are added to the dough mass in said mixer and also a quantity of molasses from the tank 5. The mixer 10 is then again set in operation and the first dough mass therein mixed with the added elements specified until the mass shall have assumed a relatively hard consistency. After the completion of the second mixing, the new dough mass is allowed to ferment in the mixer for a period of about twenty minutes. After the second fermentation, the dough mass is discharged through the bottom of the mixer into a chute 14, whereby it is conducted to a dividing machine 15, which may be of any suitable form capable of eflicie'ntly operating to divide the dough mass into particles, preferably small particles.

Thedividing machine is located upon the third floor 16 and the fragmentary product from the dividing machine is led by a chute 17 into the upper part of an oven 18, 1n which latter the particles are dried and ster- ,ilized. Said oven may be of any approved type suitable for the purpose, but preferably includes a series of superposed apron conveyers or endless belts, the upper plies of which move in opposite directions and are so related to each other that the material from the dividing machine falling upon the uppermost ply travels in one direction there-' with and falls onto the next belt which carries the material in the opposite direction, and so on, there being a sufiicient number of belts or conveyers to cause the material to be of the proper dryness by the time it has reached the receptacle 19, into which it is delivered by the lowermost conveyer. The

oven may be heated by gas, steam or other-' wise, and the temperature therein is preferably maintained at 350 F., although a lower temperature may be employed, but preferably not less than 168 F.

By the above described process a food. is produced which is highly nutritious and well liked by such animals as horses and cattle, and which has many other desirable qualities, some of which have been hereinbe-.

description shall be interpreted as illustrative and not in a limiting sense, It is also to be understood that the language used in the following claims isintended to cover all of thegeneric and specific features of the invention herein described and ali statements of the scope of the invention, which, as a matter of language, might be said to fall therebetween.

Having described my invention, what I claim as new and desire to secure by Letters Patent is:

1. The herein described process Of'prc ducing animal food consisting in mixing a quantity of ground grain with water and yeast to form a dough, and permitting the same to ferment, a comparatively long time, then adding a furtherquantity of ground grain and also a quantity of molasses to said dough and again'permitting the-same to ferment a comparatively short time, then dividing the dough into small particles, and then drying said particles.

' 2.The herein described process of producing animal food consisting in mixing a quantity of ground grain with water and 3. The herein described process of producing animal food consisting in mixing a quantity of ground grain with water and yeast to forma dough and permitting the same to ferment about four hours, then adding a further quantity of ground grain and also a quantity of molasses to said dough and again permitting the same to ferment about twenty minutes, then dividing the dough into small particles, and then drying said particles. 4

4. The herein described process of producing animal food which consists in mixing ground oats, wheat, rye, barley and malt with water and yeast to form a dough and permitting the same to ferment about four with Water and yeast to form a dough and permittingthe' same 'to ferment about four hours, then adding oil-meal and corn-meal and molasses to said dough and again pera mitting the same to ferment about twenty minutes, then dividing the dough into small particles, and then drying said particles, said mixture comprising approximately seventy-four per cent. of grain, eight PAUL- ALTENFELD. Witnesses J. W. ANDERSON, I C. KULBERG. 

